Odell Easy Street Wheat clone

(5 gallons/19 L, partial mash)
OG = 1.045  FG = 1.011 IBU = 16  SRM = 5  ABV = 4.4%

Ingredients

1.5 lb. (0.68 g) Briess wheat dried malt extract
3.3 lbs. (1.5 g) Briess wheat liquid malt extract (late addition)
1.0 lb. (0.45 kg) wheat malt
0.5 lb. (0.23 kg) Munich malt
2.0 oz. (57 g) crystal malt (20 °L)
3.5 AAU Cascade hops (60 min.) (0.70 oz./20 g of 5% alpha acid)
3 AAU Saaz hops (2 min.) (1 oz./28 g of 3% alpha acid)
4 AAU Tettnanger hops (2 min.) (1 oz./28 g of 4% alpha acid)
White Labs WLP029 (German Ale/Kölsch) or Wyeast 2565 (Kölsch) yeast (1.25 qt./~1.25 L yeast starter)
0.75 cup corn sugar (for priming)

Step by Step

Place crushed malts in a nylon steeping bag and steep in 2.4 qts. (2.3 L) of water at 150 ºF (66 °C) for 30 minutes. Rinse grains with 1.2 qts. (~1.2 L) of water at 170 °F (77 °C). Add water to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Add the Cascade hops and boil for 60 minutes. Add the liquid malt extract and Irish moss with 15 minutes left in the boil. Add the Saaz and Tettnanger hops for the last 2 minutes of the boil. When done boiling, cool wort by submerging brewpot in sink (with the lid on) until the side of the brewpot no longer feels warm. Transfer wort to fermenter and top up to 5 gallons (19 L) with cool water. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C) for 7 to 10 days or until specific gravity remains constant. Bottle your beer, age for about one week and enjoy!

All-grain option: Eliminate the malt extracts. Add 4 lb. 6 oz. (2.0 kg) of wheat malt and 4 lb. 6 oz. (2.0 kg) of two-row malt. Mash your grains at 149 °F (65 °C) for 45 minutes in 12 qts. (11 L) of mash water. Collect 5.0 gallons (19 L) of wort, add 1.5 gallons (5.7 L) of water and boil for 90 minutes. Ferment at 68 °F (20 °C).